Carrot Soup (Cozy and Budget Friendly)

Preheat the oven to 400℉ / 200℃. Prepare vegetables by cutting the carrots and onion into chunks (I prefer to leave the skin on the carrots but you can also peel). Then add them to a large baking dish
Add in the garlic cloves (whole with the skins), olive oil, rosemary, paprika and cumin, with a good pinch of salt and pepper. Then toss until coated
Roast in the oven for 25-30 minutes until the carrots have softened - check doneness with a fork
In the meantime, add vegetable broth, 2 cups of water and the chopped potato to a large pot over medium heat. Simmer until the potato has cooked through
If you are making homemade croutons or crostini, make these now
Once the veggies have cooked through and slightly cooled, squeeze the garlic cloves out of their skins, then add them to the soup pot along with all the veggies from the baking dish
Using an immersion blender, blend the soup until lovely and creamy with no chunks - taste for seasoning. If it has thickened too much, slowly add additional water or broth until your desired consistency
Serve up your delicious creamy roasted Carrot Soup with a garnish of chopped parsley, drizzle of olive oil and cracked black pepper and enjoy with the crunchy crostini or croutons